Panang Curry Ramyun

• total time: 7 minutes

Ingredients

1 tbsp panang curry paste

1 garlic, minced

1 cup coconut milk

1 1/2 cup chicken broth

1/2 tbsp brown sugar

1 tbsp fish sauce

pinch of salt

shin ramyun noodles

4 tofu puffs

1 soft boiled egg

coriander

crispy onion

spring onion

lime slices

chilli oil (optional)

75g chicken minced pan fried with 1.5 tsp oyster sauce, 1 tsp fish sauce, pinch of black pepper, 1/2 tsp honey

Directions

Add around 1 tbsp of neutral oil into a claypot, or ddukbaegi, over med high heat then add panang curry paste

stir fry paste for few minutes before adding minced garlic and fry for another minute.

pour coconut milk and chicken broth and bring to a boil

season with brown sugar, fish sauce and pinch of sauce, then taste and adjust to liking

add noodles from shin ramyun packet and the tofu puffs, cover and let cook for 3 minutes (only since the ddukbaegi retains heat well so it will continue to cook even off the heat, so cook longer if you need

add cooked seasoned chicken mine, boiled egg, chopped coriander, spring onion and crispy onions and limes.